Beef Bourguignon
Photo: Cathy Wiechert
Ingredients
3 pounds boneless chuck steak
1 piece bay leaf
1/2 teaspoon thyme
1 teaspoon peppercorns
2 tablespoons butter
1/2 pound mushrooms, quartered
1/2 tablespoon finely chopped parsley
4 pieces thick slices bacon, cut into sm. cubes
2 tablespoons brandy
2 pieces med. onions, finely chopped
2 tablespoons flour
1 1/2 cups full bodied red wine
1/2 cup strong beef broth
3 sprigs parsley
Preparation
1
Trim off all beef fat and cut meat into 1 inch cubes. Fry bacon to render fat, drain, set aside. Brown beef in bacon fat, few pieces at a time. Transfer bacon and beef to casserole and put on moderate heat. Add brandy and flame. Stir in onions, garlic, flour and coat beef. Add wine and broth and bring to a simmer.
2
Tools
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Yield:
8.0 servings
Added:
Friday, December 10, 2010 - 1:02am